SHEA BUTTER CRYSTALLIZATION

We temper our plant butters to prevent crystallization. Unfortunately either during shipment or storage in higher than 36°C/97°F temperatures, creams can melt and solidify too slowly, causing graininess.

Crystallization is a natural reaction to temperature fluctuations, and is not an indication of poor quality, nor does it effect the performance of any product containing shea butter. As soon as the product warms up to the skin’s temperature, the grains disappear.

Crystallized creams can be used normally, however, if you wish to smoothen your cream again here’s how-to in 2 easy steps:

• Put your cream jar in warm/hot water, periodically stirring (chopstick or backside of a teaspoon) until all grains have disappeared.

• Immediately thereafter, put the jar in the fridge or freezer and stir every few minutes until cool.